Starting his career in a small Kurdish café, Brwa’s love for food and culture grew. He then progressed to a Jewish restaurant to broaden his cultural and food knowledge, followed by a classical French establishment training under Morgan Meunier. As Brwa’s love for local produce grew, he moved out to Kent to work in the garden of England. Brwa is now the Executive Chef at the Royal Botanic Gardens Kew, where his focus is on unusual grains, Kew’s kitchen garden, foraged products found by Kew’s horticultural team and plant based food.